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Post by feather on Oct 13, 2019 15:31:38 GMT
Any wisdom or experience with making and canning hot sauce?
My Anaheims are pretty warm, and turning slowly red. DS and my favorite hot sauce is Frank's Hot Sauce.
A water bath canning method, but I probably won't use tomatoes in it.
I like the idea of using fresh garlic in it.
It ferments for 3 days. The only problem with this one is that while you can CAN fermented vegetables, using pasteurization according to tested sources, this recipe only ferments 3 days, not long enough to be sour enough to have enough acid (like the vinegar ones have a lot of acid).
We'll probably make this in a few weeks when the hotter peppers are red.
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Post by dw on Oct 21, 2019 19:14:25 GMT
I made the first one, canned it. My son made wings with it yesterday and it was great!
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Post by feather on Oct 21, 2019 19:32:23 GMT
I made the first one, canned it. My son made wings with it yesterday and it was great! Woo Hoo, you did! You used the first recipe? You like it?
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Post by dw on Oct 21, 2019 21:17:23 GMT
My son is the BIG Franks Hot Sauce fan and he loved it. I used what hot peppers we had from the garden (too many) & our tomatoes. I thought it was really good on the wings. I've got about a 1/2 sm bucket of tomatoes left, when they are red...I think it's ketchup. I have some frozen and we need the freezer space.
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Post by feather on Oct 21, 2019 21:25:20 GMT
Wow, well that just sounds fabulous. My son loves Franks Hot Sauce too. I will give that a try. You changed my mind. Good Luck on the ketchup too. Homemade is always so good.
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Post by horseyrider on Oct 22, 2019 16:26:19 GMT
Oooh feather, I need to try the NCHFP one you found! That looks fantastic! It also looks like a person could cheat and use home canned tomatoes, or perhaps even some sauce we put up, depending on the thickness. Does that seem to work to you, too?
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Post by feather on Oct 22, 2019 16:47:30 GMT
Oooh feather , I need to try the NCHFP one you found! That looks fantastic! It also looks like a person could cheat and use home canned tomatoes, or perhaps even some sauce we put up, depending on the thickness. Does that seem to work to you, too? Exactly what I was thinking. I have diced tomatoes in quarts....sooooooo.......
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Post by feather on Oct 22, 2019 20:22:59 GMT
Mysteriously, the air in my home smells 'hot'. Oh boy.
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Post by feather on Oct 22, 2019 21:35:01 GMT
DS said he could smell something spicy upstairs and he came down to investigate. He figured DH left, because DH isn't a fan of hot anything. We tasted the sauce, it was warm. I really liked it a lot. It wasn't quite hot enough for DS, so we put in 1 tsp of ground cayenne pepper, (frank's hot sauce uses cayenne) boiled it for a while, to get it thicker. Now it's just right for him, and it's hot enough to be 'very hot' to me, so I could use a little. Yay. And I didn't think I'd like to make it with tomatoes but it is good. If you have a chance try it. I ended up with about 3 pints, but I boiled it down a little more than required. dw, thank you for the heads up on this recipe and trying it.
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Post by horseyrider on Oct 23, 2019 23:11:04 GMT
Mysteriously, the air in my home smells 'hot'. Oh boy. I don't usually burst out laughing while reading. But for this, I did. It sounds like it worked out perfectly! I might add a half teaspoon of cayenne. I like a little bite, but not to the point where it makes my nose run. For me, that's an appetite killer. So. I love to put a couple of drops of Frank's or Cholula on slices of hard boiled egg. Nothing else. It's heaven. What are your plans for your new fire sauce? Back in the day, when A Prairie Home Companion was still on the air for the first incarnation, they used to advertise a hot sauce named Ah-HOO-ah! I used to can a great hot sauce that I invented and we called it that. I'll be darned if I can remember how I did it. This will fill a little gap for me. Thanks, feather and dw, for doing all the research!
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Post by feather on Oct 23, 2019 23:27:27 GMT
I used to use it on mac and cheese, now it tastes good on the no-cheese mac and cheese. A little on some potato wedges. If I make a veg curry for DS and I, I'd use it in there too. It would be good in a salad dressing that was a little sweeter too.
There's a recipe out there for buffalo cauliflower. I haven't tried it yet but this would be perfect for that.
DS uses it for burritos pretty often.
It was a pretty good recipe, and I have more peppers turning red, so I'll probably make another batch, this time,'warm'.
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